Slice garlic in half and rub cut side all over inside of fondue pot. Discard garlic. Grate the cheese finely and mix with the cornstarch in a large bowl to coat thoroughly. Bring the wine and lemon juice to a hard boil and dump in the cheese stirring and beating to achieve a smooth consistency. (With a cast iron fondue pot you can do this directly in the pot). Remove from heat, add nutmeg and Kirsch and transfer to fondue pot adjusting the heat so it's just dipping temperature. The bread: Crusty French or Italian style cut in one-inch cubes, each piece with a bit of crust. Instruct diners to spear the bread through the crust part. Traditions: Half-way through the fondue the host/ess offers a toast and everyone chug-a-lugs a small glass of Kirsch. Anyone who loses his/her bread in the pot pays for the next fondue.